Doctor's Review: Medicine on the Move

October 19, 2017

© Jonathan Lovekin

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Soba noodles with eggplant and mango

A fresh fusion take on a Japanese classic from one of London's hottest restaurants

½ c. (125 ml) rice vinegar
3 Tbsp. (45 ml) sugar
½ tsp. (2.5 ml) salt
2 garlic cloves, crushed
½ fresh red chili, finely chopped
1 tsp. (5 ml) toasted sesame oil grated zest and juice of 1 lime
1 c. (250 ml) sunflower oil
2 eggplants, cut into ¾-inch (2-cm) dice
8 to 9 oz. (220 to 250 g) soba noodles
1 large ripe mango, cut into ⅜-inch (1.10-cm) dice or into ¼-inch- (0.5-cm) thick strips
1⅔ c. (400 ml) basil leaves, chopped (if you can, use Thai basil, but much less of it)
2½ c. (625 ml) cilantro leaves, chopped
½ red onion, very thinly sliced

In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chili and sesame oil. Allow to cool, then add the lime zest and juice.

Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.

In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl. Serves 6.

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